Creamy Ranch Chicken
This easy and flavorful Creamy Ranch Chicken cooked in a CrockPot is a comforting dish perfect for busy weeknight dinners. It’s crowd-pleasing, versatile, and leftovers are even better!
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts The star of the dish, they become incredibly tender during cooking.
- 1 packet ranch seasoning mix Adds a zesty flavor that pulls all the elements together.
- 1 can cream of chicken soup (10.5 ounce) The base for the creamy sauce that envelops the chicken.
- 1/2 cup chicken broth Ensures the chicken stays juicy and flavorful.
- 1/2 cup sour cream For that rich creaminess and a touch of tang.
- 1/2 teaspoon garlic powder Adds a delightful aromatic punch.
- 1/2 teaspoon onion powder Deepens the savory notes effortlessly.
- 1/4 teaspoon black pepper For a subtle hint of heat.
- 1 tablespoon olive oil (optional for searing) Enhances flavor and locks in juices.
- 1 cup shredded cheddar cheese (optional for garnish) For extra cheesiness.
- 1 tablespoon fresh parsley, chopped (optional for garnish) Brightens up the dish.
Instructions
Preparation
- Optionally, sear the chicken breasts for a few minutes in a skillet with olive oil to add flavor and keep juices locked in.
- In a separate bowl, whisk together the cream of chicken soup, ranch seasoning, chicken broth, sour cream, garlic powder, onion powder, and black pepper to create a creamy sauce.
Cooking
- Place the chicken in a slow cooker and pour the creamy sauce over it.
- Cover and cook on low for 4-6 hours or on high for 2-3 hours, until the chicken shreds easily.
Serving
- Once cooking is done, garnish with shredded cheddar cheese and chopped parsley.
- Serve warm over rice, mashed potatoes, or in taco shells.
Notes
Leftovers can be used in pasta dishes, casseroles, or on baked potatoes. This dish stores well in an airtight container in the fridge for up to 4 days or can be frozen.